Blog : Food & Health

Why Spelt Sourdough?

Why Spelt Sourdough?

Why Spelt?  This is a question we are often asked by people who have long bought our white sourdough bread in Sydney, but who are keen to try something new and are curious about our Spelt Sourdough loaves. There are loads of reasons why we advocate giving Spelt a try, although it’s important to note…

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NEW Activated Charcoal Bread

NEW Activated Charcoal Bread

Introducing our NEW Activated Charcoal Bread range, with two different sized loaves of charcoal sourdough and a generously-sized charcoal milk bun for burgers! It’s blacker than night. Blacker than a blackboard. Blacker than penguins…. and it tastes great too. But WHY? Why make black bread at all? Firstly, the WOW factor is undeniable.  Whether you’re…

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Sourdough Isn’t Very Sour?  It’s Still The Real Deal!

Sourdough Isn’t Very Sour? It’s Still The Real Deal!

We have had a few customers mention recently that our sourdough isn’t very sour compared to some other bakeries, or that they feel our bread was more sour in the past. There are several reasons for this so we thought we’d share a little more information about sourdough and it’s relative levels of sourness to…

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Chia Rye Sourdough – Our New ‘Wholey Grain’ Bread

Chia Rye Sourdough – Our New ‘Wholey Grain’ Bread

The newest product in the Wholey Grain range, our Chia Rye loaf is bursting with nutritious ingredients and has a delicious, nutty flavour and a great crunchy crust. Made with a combination of Rye and Wheat flours, this bread contains another tiny superfood Chia, as well as nutritious Mung Beans and Flaxseed. Each of these…

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